Scarpariello Chicken

Written by Published on in Chicken
5/5 - (1 vote)

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Recommended Equipment

2 in 1 Garlic Mince and Garlic Slice
Backcountry Cast Iron Skillet

About This Recipe

Chicken Scarpariello is a delicious and healthy dish because it is packed with vegetables. You can call it shoemaker’s chicken also. I know you will be in love with this classic Italian-American dish! Yes, it is whatever you want it to be.

 Chicken is the heart of the recipe, and sausage is fricasseed with hot pepper and vegetables. You are free to put any vegetables here that you desire, use any part of the chicken, any type of sausages you like, or if you do not want to add sausages, don’t add sausages. Use this recipe as I tested, which truly mouth is watering although you can make changes, tweak it your own style but you must try chicken Scarpariello.

Some recipes for chicken scarpariello use sausages, while some use chicken prosciutto. Enjoy the flavors of chicken, wine, chicken stock, sausages, garlic, bell peppers, onions, and peppadew peppers at once. Its rich, crusty, fiery, sweet, and tangy texture make it the world special. Adopt my cooking style; you will feel the magical taste in your cooking.

Do you know? You have no need to go outside from your kitchen. You will enjoy the vaguely Italian food with me in your own kitchen. I am sure it will give you a kick of flavors with its juicy texture. It is going to become an unforgettable meal.

Scarpariello Chicken

Why I love This Recipe

Chicken Scarpariello is not very known, but it does not mean that it has flavor. I love this food, and I want to share with all of you its extraordinary mouthwatering flavor. Full of flavor, Rushed with pleasure, and interestingly it is Cheaper than having a tour of Italy.

Scarpariello Chicken
Scarpariello Chicken
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Scarpariello Chicken

Recipe by morcayneCourse: ChickenDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

  • 3 Tbsp Olive Oil

  • 8 Oz Ground Italian Sausage

  • 6 Chicken Thighs

  • 1 Large Onion (chopped)

  • 1 Red Pepper (seeded, cut into strips)

  • 8 Garlic Cloves (minced)

  • ¾ Cup Dry White Wine (pinot grigio)

  • ½ Cup Chicken Broth

  • ½ Cup Peppadew Peppers (chopped)

  • 1/3 Cup Peppadew Pepper Brine

  • 2 Tsp Fresh Rosemary

Directions

  • Preheat oven to 450 degrees Fahrenheit.
  • Heat oil in a large oven-safe skillet over medium-high heat.
  • Cook your sausage for about 5 minutes making sure it is browned all over and set aside.
  • Reduce heat to medium and season your chicken with a little salt and pepper.
  • Cook for about 3-4 minutes on each side or until browned and then set aside.
  • Sauté your onions, peppadew peppers, and red pepper in the leftover juices from the meats for about 5 minutes.
  • Add in the garlic and sauté for an additional 2-3 minutes or until garlic gets fragrant.
  • Stir in the wine, broth, brine, and rosemary bring to a boil, then reduce heat letting it simmer for about 5 minutes.
  • Nestle your chicken and sausage into your onion mixture and transfer pan into the oven.
  • Bake for about 10 minutes or until chicken is cooked through.

Recipe Video

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